{"id":39357,"date":"2019-06-08T15:11:29","date_gmt":"2019-06-08T13:11:29","guid":{"rendered":"https:\/\/fermentis.com\/?post_type=product&#038;p=39357"},"modified":"2026-10-13T17:17:04","modified_gmt":"2026-10-13T15:17:04","slug":"safsour-lb-1","status":"publish","type":"product","link":"https:\/\/fermentis.com\/fr\/produit\/safsour-lb-1\/","title":{"rendered":"SafSour LB 1\u2122"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Une bact\u00e9rie pour kettle souring qui respecte l&#039;expression aromatique de la levure<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>SafSour LB 1\u2122 est une <strong>bact\u00e9rie lactique h\u00e9t\u00e9rofermentaire<\/strong>. Elle a \u00e9t\u00e9 s\u00e9lectionn\u00e9e par Fermentis pour sa capacit\u00e9 \u00e0 fournir une acidit\u00e9 pr\u00e9cise, li\u00e9e \u00e0 la production combin\u00e9e d&#039;acides lactique et ac\u00e9tique. SafSour LB 1\u2122 pr\u00e9sente un profil aromatique neutre, respectant la signature aromatique de la levure dans le produit final. <strong>Nous la recommandons pour la production de Geuze, de Berliner Weisse et de nombreuses autres bi\u00e8res acidul\u00e9es \u00e9quilibr\u00e9es.<\/strong><\/p>\n<p><strong>Ingr\u00e9dients<\/strong> : bact\u00e9ries (Levilactobacillus brevis) ; maltodextrine comme support.<\/p>\n\t<div id=\"gap-1076653718\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1076653718 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caract\u00e9ristiques sensorielles de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafSour LB 1\u2122 r\u00e9v\u00e8le un profil aromatique neutre, respectant la signature aromatique de la levure dans le produit final.<\/p>\n\t<div id=\"gap-746932219\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-746932219 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caract\u00e9ristiques techniques de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-dosage-et-utilisation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosage-et-utilisation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosage-et-utilisation\"><span>Dosage et utilisation<\/span><\/a><\/li>\n<li id=\"tab-propri\u00e9t\u00e9s\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propri\u00e9t\u00e9s\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propri\u00e9t\u00e9s\"><span>Propri\u00e9t\u00e9s<\/span><\/a><\/li>\n<li id=\"tab-analyse-microbienne\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_analyse-microbienne\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_analyse-microbienne\"><span>Analyse microbienne<\/span><\/a><\/li>\n<li id=\"tab-conservation-et-dur\u00e9e-de-conservation\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_conservation-et-dur\u00e9e-de-conservation\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_conservation-et-dur\u00e9e-de-conservation\"><span>Conservation et dur\u00e9e de conservation<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosage-et-utilisation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-et-utilisation\">\n<p><strong>Dosage<\/strong>:<br \/>\nLe dosage optimal est de 10 g\/hL<\/p>\n<p><strong>Utilisation <\/strong>:<br \/>\nIl est recommand\u00e9 d&#039;ensemencer directement le mo\u00fbt non houblonn\u00e9 \u00e0 une temp\u00e9rature de 32 \u00b0C (\u00b1 5 \u00b0C).<\/p>\n<\/div>\n<div id=\"tab_propri\u00e9t\u00e9s\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propri\u00e9t\u00e9s\">\n<ul>\n<li>SafSour LB 1\u2122 acidifie le mo\u00fbt <strong>non houblonn\u00e9<\/strong> en <strong>30-48 heures<\/strong> \u00e0 une temp\u00e9rature de 32 \u00b0C (\u00b1 5 \u00b0C).<\/li>\n<li>SafSour LB 1\u2122 est une bact\u00e9rie lactique h\u00e9t\u00e9rofermentaire qui produit de l&#039;acide lactique et de l&#039;acide ac\u00e9tique.<\/li>\n<li>SafSour LB 1\u2122 pr\u00e9sente une <strong>faible tol\u00e9rance<\/strong> aux acides iso alpha (50 % de la croissance de SafSour LB 1\u2122 est inhib\u00e9e, IC<sub>50<\/sub> de 10 ppm).<\/li>\n<li>SafSour LB 1\u2122 atteint g\u00e9n\u00e9ralement un <strong>pH final de 3,6 \u2013 3,9<\/strong>.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_analyse-microbienne\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-analyse-microbienne\">\n<ul>\n<li>Mati\u00e8re s\u00e8che : &gt; 90 %<\/li>\n<li>Cellules viables au conditionnement : &gt; 1,5 x 10<sup>\u00b9\u00b9<\/sup> ufc\/g<\/li>\n<li>Bact\u00e9ries ac\u00e9tiques : &lt; 1000 ufc\/g<\/li>\n<li>Coliformes : &lt; 100 ufc\/g<\/li>\n<li>Levures : &lt; 1000 ufc\/g<\/li>\n<li>Moisissures : &lt; 1000 ufc\/g<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_conservation-et-dur\u00e9e-de-conservation\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-conservation-et-dur\u00e9e-de-conservation\">\n<p><strong>Conservation :<\/strong><\/p>\n<p>Le produit peut \u00eatre transport\u00e9 \u00e0 temp\u00e9rature ambiante, id\u00e9alement inf\u00e9rieure \u00e0 30\u00b0C, pendant des p\u00e9riodes prolong\u00e9es, c&#039;est-\u00e0-dire un maximum de 14 jours. Des pics de temp\u00e9rature allant jusqu&#039;\u00e0 40\u00b0C sont autoris\u00e9s.<br \/>\nDoit \u00eatre conserv\u00e9 dans un <strong>endroit frais et sec <\/strong>(&lt; 4 \u00b0C)<\/p>\n<p><strong>Dur\u00e9e de conservation :<\/strong><\/p>\n<p>\u00c0 utiliser de pr\u00e9f\u00e9rence dans les 36 mois suivant la date de production, \u00e0 conserver \u00e0 <strong>basse temp\u00e9rature<\/strong> (&lt; 4 \u00b0C) Consultez l&#039;emballage pour conna\u00eetre la date limite d&#039;utilisation optimale. Ne pas utiliser pas les sachets mous ni ab\u00eem\u00e9s.<\/p>\n<p><strong>S\u00e9curit\u00e9:<\/strong><\/p>\n<p>SafSour LB 1\u2122 est sensible \u00e0 l\u2019ensemble des antibiotiques d\u2019int\u00e9r\u00eat clinique et ne pr\u00e9sente aucun risque de diffusion de g\u00e8nes de r\u00e9sistance aux antibiotiques.<br \/>\nSans amines biog\u00e8nes.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-778869306\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-778869306 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Les levures de bi\u00e8re s\u00e8ches Fermentis sont r\u00e9put\u00e9es pour leur capacit\u00e9 \u00e0 produire une grande vari\u00e9t\u00e9 de styles de bi\u00e8re. Afin de comparer nos souches, nous avons effectu\u00e9 des essais de fermentation en conditions de laboratoire avec un mo\u00fbt standard pour toutes les souches et des conditions de temp\u00e9rature standard (SafLager\u2122 : 12 \u00b0C pendant 48 h puis 14 \u00b0C \/ SafAle\u2122 : 20 \u00b0C). Nous nous sommes concentr\u00e9s sur les param\u00e8tres suivants : production d&#039;alcool, sucres r\u00e9siduels, floculation et cin\u00e9tique fermentaire. \u00c9tant donn\u00e9 l&#039;influence de la levure sur la qualit\u00e9 de la bi\u00e8re finale, il est recommand\u00e9 de respecter les instructions de fermentation recommand\u00e9es. Nous conseillons vivement aux utilisateurs d&#039;effectuer des essais de fermentation avant toute utilisation commerciale de nos produits.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une bact\u00e9rie pour kettle souring qui respecte l&#8217;expression aromatique de la levure<\/p>\n","protected":false},"featured_media":29278,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[295,243],"product_tag":[1238,1239],"class_list":["post-39357","product","type-product","status-publish","has-post-thumbnail","product_cat-bacteries","product_cat-bieres-brasserie","product_tag-lb-1-fr","product_tag-lb1-fr","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.6 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafSour LB 1\u2122 - Bact\u00e9rie pour bi\u00e8res acides, avec kettle souring - 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